"This is a favourite for our whānau and the boys, Nonna will normally make it when it is someone’s birthday or for Christmas Day." - Ryker + JD

Ingredients

Base

• 1 packet of malt biscuits crumbed

• 100g butter melted
  

Filling

• 1 packet of jelly crystals

• ¾ cup of boiling water

• ¼ cup lemon juice

• 1 tin of chilled Nestle evaporated milk 340g

• 1 packet of Philadelphia original cream cheese 250g

• 1 cup caster sugar

• 1 tsp vanilla essence 

Method

• Combine crumbs and butter. Press into bottom and sides of 9” spring form tin. Bake in moderate oven (160˚C - 180˚C) for 10 minutes. Cool and chill.
  

• Dissolve jelly in boiling water and add lemon juice. Cool slightly.

• Beat evaporated milk until thick with electric beater.

• Mix cream cheese on its own with electric beater until smooth.

• Add caster sugar and vanilla essence. 

• Combine all with beaten milk, fold into slightly warm jelly mixture and pour onto crust base. Chill for several hours or overnight.

You can decorate with whipped cream, fruit and nuts as desired (however, our whānau prefers it on its own!).